BSc in Culinary Art

Overview

The Three-Year (Six Semester) course equips students with  all the required skills, knowledge and attitude to efficiently discharge responsibilities in the Hospitality sector as chef/ kitchen management. The program also involves in-depth laboratory/ Kitchen work for  students to acquire required knowledge and skill standards in the operational areas of Food Production, Food Handling, Hygiene and food safety standard. It also provides managerial inputs for kitchen management and food costing.

Career Options:
The students can look forward to career opportunities as: 
Chef in hotel or hospitality industry, kitchen management positions in Hotels or shipping and cruise lines, Flight Kitchen services, Indian Navy Hospitality, management in national or international fast food chain, Hospitals, Faculity in Institutes, Railway Hospitality, nutrition expert, Food Photography or any other food related business 

Eligibility:

10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Those appearing in 10+2 or equivalent examination can also apply

Course Duration:

3 Years


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